Crisp and tender cucumbers in a vinegary dressing [Photographs: J. Kenji Lopez-Alt]
One thing you’ll quickly notice about Sichuan cuisine beyond the spicy stuff, is their love of fresh, crunchy pickles. No meal is complete without a dish of cold, vinegary vegetables, whether it’s turnip, cabbage, peanuts, or cucumbers. Think of them as a palate cleanser between bites of the heavier stuff. Sichuan-style smashed cucumbers are the simplest example of one of these dishes, and coincidentally my favorite one.
Why It Works
- Smashing the cucumbers helps them rapidly absorb the flavor of the vinegar and garlic.
Ingredients
- 1 whole English cucumber, washed, peeled in any especially thick areas (see note)
- Kosher salt
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon black vinegar or rice vinegar
- 1/2 teaspoon sesame oil (optonal)
Directions
- 1.
Place the washed cucumber on a firm, flat, clean surface. Whack it firmly but gently with the flat side of a heavy cleaver or the bottom an 8-inch skillet. Repeat all down its length until it is completely smashed. Chop the cucumber crosswise into 1-inch pieces and transfer to a colander set in a bowl. Toss with salt and refrigerate for 10 minutes. Discard the extracted liquid and transfer the cucumbers to the bowl.
- 2.
Add the garlic, the vinegar, and the sesame oil (if using) to the bowl and toss to combine. This cucumber salad is best served absolutely fresh; It will get wet and slimy as it rests in the fridge.
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